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Chicken curry

Chicken curry

This basic, versatile chicken curry is easy to make. It can be a regular weekday dinner, or be dressed up to feed a crowd when entertaining. Chicken curry can be eaten right away or refrigerated, giving time for the flavors to blend and mature. It also freezes well.

Curries are generally served on rice. A little saffron added to white basmati is visually attractive with subtle undertones in flavor. The recipe for traditional yellow rice can be found in our book, page 105, or e-book. Add some sambals, pages 103 and 104, sliced banana and shredded unsweetened coconut, together with dried fruit chutney, page 188, and one has a feast!

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Cape Point Press

Food and flavors of Africa

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The three founder members of Cape Point Press are Brown and Aileen Wilsen and their daughter, Kathy Farquharson. They lived in and around Cape Town for most of their lives and their move to America is not an unfamiliar story. Blending their past with the future in this great land is challenging and exciting.

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All the recipes were tested in the American kitchen. A unique and fun hostess gift!

"We have tried many of your recipes & they are delicious! Your book is a great gift idea for fellow South Africans. Just made your mock Snoek pâté and its fabulous. Thank you.”